- 3 (16 oz.) cans dark red kidney beans, rinsed and drained
- 4 hard-cooked eggs, chopped
- 1 cup of celery, sliced
- 1 cup of mayonnaise
- 1/2 cup dill pickle relish
- 1 tsp pepper
- 1/2 tsp salt
Combine kidney beans, chopped egg and celery in a large bowl.
In a small mixing bowl, whisk mayonnaise with pickle relish until combined.
Pour dressing over kidney beans and stir well to coat.
Season with salt and pepper to taste, stirring again before serving.
Line a glass bowl with lettuce leaves and spoon the bean salad over the lettuce for a more elegant presentation. Make sure to keep chilled if served outdoors.